Started in January with just the garlic honey. Blinked and I’m rapidly losing counterspace1yr ⋅ redditbymorg ⋅ r/fermentation
3 years aged black garlic, fresh garlic and honey. It’s so delicious happy I’ve forgot it in the back of the cupboard 😅1yr ⋅ evesfermentationlab ⋅ r/fermentation
cranberries that I put in brine yesterday. Cinnamon sticks and ginger also.1yr ⋅ Jauntyelf ⋅ r/fermentation
Long time lurker, first time pickles! My first batch ever!!! Jalapeno peppers!2yr ⋅ Eatin_pizza ⋅ r/fermentation
Risotto with homemade bee pollen garum from the Noma fermentation guide2yr ⋅ kanakari ⋅ r/fermentation
Water kefir made from fresh fruits: raspberry, raspberry peach, and peach.1yr ⋅ brundleflied ⋅ r/fermentation
Pairing some of my ferments with Wagyu Picanha for dinner. Aged sauces: tomatillo, habanero bbq & sharp mustard.3yr ⋅ Community_Table ⋅ r/fermentation
I foraged all these blackberrys the last three days! (about 750g) Any ideas for a newbie besides making jam?1yr ⋅ scoubybaddy ⋅ r/fermentation
Slowly turning this old hutch into a fermentation station *choo choo2yr ⋅ Prisoner_627 ⋅ r/fermentation
I'm no Michelin chef nor do I have a dedicated fermentation station but I still have a couple of jars running in my kitchen here and there most of the time.4yr ⋅ mm_nylund ⋅ r/fermentation
Fried ricotta stuffed pumpkin blossoms on a bed of squash mole made with burnt zucchini bread miso2yr ⋅ TheDrinkinTranslator ⋅ r/fermentation
6 gallons of rice wine (simple sake) to be made into shochu. Dry and strong.3yr ⋅ urnbabyurn ⋅ r/fermentation
Apple vinegar to last a lifetime! I used apples from my own tree so $0 to make3yr ⋅ thenisaidbitch ⋅ r/fermentation
Monday was my soybean miso's first birthday! They grow up so fast :')4yr ⋅ lesbianmothman ⋅ r/fermentation
Shio koji marinated duck breast with a lacto fermented blueberry/carrot vinegar/koji sauce, asparagus, and roasted crispy potatoes3yr ⋅ jbolger90 ⋅ r/fermentation
2% kumquats! The taste is weird but in a good way. Making frozen margaritas with them tonight I think. Any other ideas?1yr ⋅ rubenblom ⋅ r/fermentation
Kimchi made with garlic chives (nira) is fantastic on heavy ramen bowls3yr ⋅ namajapan ⋅ r/fermentation
Fermented potato chips-Kimchi powder on the right, lime zest on the left.3yr ⋅ Cautious_Type6474 ⋅ r/fermentation
Garlic mustard sauerkraut. Gotta use up those edible invasives somehow!2yr ⋅ donotlearntocode ⋅ r/fermentation
This Kahm yeast on the pickle brine inside my barrel looks like a planet.3yr ⋅ anothermotherferment ⋅ r/fermentation
Hello Reddit! This is my first post, please be kind. I’m working on a new sauerkraut recipe! Jalapeno, cilantro and lime2yr ⋅ sof_InTheKnow ⋅ r/fermentation
Ramps! One of my favorite ferments. Protip: vacuum seal unless you're looking for a divorce.3yr ⋅ lamphibian ⋅ r/fermentation
I guess it's now becoming commercially accessible to get black garlic. Still, I'll make my own soon enough.3yr ⋅ NationYell ⋅ r/fermentation
My fermentation company is in the infancy stages, but these are two of my flagship products! Fermented hot sauce.3yr ⋅ seanyk88 ⋅ r/fermentation
So simple, so much information, if your new to fermenting and confused (like it was) GET THIS BOOK.1yr ⋅ Imaginary-Pride6181 ⋅ r/fermentation
Who needs cherries for an old fashioned when you have fermented blackberries?2yr ⋅ Muadeeb ⋅ r/fermentation
Do I do it??? Do I buy one? What should I make an insane amount of if I do?3yr ⋅ brucatlas1 ⋅ r/fermentation
Homemade white kimchi (baek-kimchi). Not spicy and tons of flavor.1yr ⋅ CosmicQuasars ⋅ r/fermentation
Extremely bubbly tofu in a 3% brine with some blue cheese thrown in. Incredibly active and smells incredible on day 3!1yr ⋅ franklyeddie ⋅ r/fermentation
So this arrived today. Still can't seem to find the guide to ferment it.3yr ⋅ Kinners_Dinners ⋅ r/fermentation
Alley score! One of the old 1970s culligan glass water jugs. Thick glass because it was meant to survive shipping and reusing for years. Absolutely great for fermentation projects.11mo ⋅ HauntedCemetery ⋅ r/fermentation
First batch of the season of garlic dill pickles from my organic homegrown cucumber, garlic, dill, horseradish leaf, blackberry leaf, oak leaf and bay leaf. Rainbow peppercorn and allspice berry. 4.6% brine. My recipe link in comments.3yr ⋅ insaneinthebrine ⋅ r/fermentation
Couldn't get into tempeh and not give this a try... My take on the Noma quinoa tempeh burger (video in comments)2yr ⋅ MrSeriousGoat ⋅ r/fermentation
I'm a fermentation geek. My gf knows it. Let's say that she just hit the spot this Christmas!2yr ⋅ Whoolysim ⋅ r/fermentation
2 years ago, my girlfriend gifted Noma's guide. Today, ferments have taken over our counter and more...7mo ⋅ Britney_Spearzz ⋅ r/fermentation
For anyone who's nervous about the shelf life of ferments, here's some 2-year old sauerkraut that I had for lunch today.9mo ⋅ therelianceschool ⋅ r/fermentation
Anyone else besides me get this instinct, except with Mason jars instead? 😆3yr ⋅ Redeemer206 ⋅ r/fermentation
I effed up... I have now created a bomb. Please Reddit help me dispose of it!2yr ⋅ jew_see ⋅ r/fermentation
Trying something new with my krauts! Green one has roasted jalapenos, brown mustard seeds, and smoked salt for the brine. Red has roasted red onions, apple, celery seed, dill seed.1yr ⋅ beanalicious1 ⋅ r/fermentation
First time making sauerkraut. 4 days in and when I burp it it smells like farts. Is this a normal progression?2yr ⋅ hoodstrings88 ⋅ r/fermentation
Super fizzy raspberries, nothing added. I'm making experimental wine 🍷3yr ⋅ shinyrubies ⋅ r/fermentation
we made Oaxaca cheese using live natural yoghurt as the starter culture3yr ⋅ EveningMusic0 ⋅ r/fermentation
Salted lemons were such a great addition to my cooking, so let's see how the salted limes turn out 😋2yr ⋅ OstoValley ⋅ r/fermentation
Some more Australian native ferments! Experimenting with Lacto Lilly Pilly berries.2yr ⋅ Imposter12345 ⋅ r/fermentation
Rice Vinegar in my pantry developed a mother, how can I make more rice vinegar with this?1yr ⋅ Ant_Diesel ⋅ r/fermentation
My local Asian store started selling actual Gochugaru (Korean chilli flakes) - You know what that means :D3yr ⋅ BlueFairyPainter ⋅ r/fermentation
I kimchi'd my surplus of sunchokes... turns out, you CAN'T go wrong with kimchi, ever :D2yr ⋅ avalinahdraws ⋅ r/fermentation
It was a busy weekend in my house! Bottled my sauces after an 8 week ferment. I love playing with new ingredients and colors!4yr ⋅ ThePlumpBird ⋅ r/fermentation
First time fermenting garlic and honey. Second jar has red pepper flakes for spice. Nothing fancy though, just garlic and honey. Very excited to try this.3yr ⋅ probably-not-obama ⋅ r/fermentation
Batch of homemade Pickles. Prefer them cut thicker for more crunch.2yr ⋅ FrequentHandWasher84 ⋅ r/fermentation
I’ve been making black garlic in house at my job via dehydrator. This had been in for 18 days at 165*F. I realize there is minimal fermentation in this process but still kind of fun and cool to make.2yr ⋅ Additional_Banana_73 ⋅ r/fermentation
Basic noob fermentation question: is it normal that liquid is running out of the bottle of kimchi I made yesterday?1yr ⋅ gnosticpopsicle ⋅ r/fermentation
I like how the brine looks like when it's fresh. It's so clean!1yr ⋅ Herman-Schnitzel ⋅ r/fermentation
Cultured butter was a success! Tastes kind of like cheese curds and movie theatre popcorn.3yr ⋅ ZigerianScammer ⋅ r/fermentation
I baked a big focaccia to share with my neighbors (Noma for scale)4yr ⋅ just_a_talking_head ⋅ r/fermentation
Homemade Red Lentil and Togarashi Tofu, Lemon Lime Kosho, Fermented Tomato Water and White Balsamic Dressing2yr ⋅ datadefiant04 ⋅ r/fermentation
My purple cabbage kraut after about 16 days. Purple cabbage is a pH indicator and the color changed to this nice pink as the fermentation progressed and the pH dropped!10mo ⋅ Crowfiee ⋅ r/fermentation
Amazing how fast the color change occurs, 1 week vs 1 day old soy sauce.3yr ⋅ Hemileia_foxtrot ⋅ r/fermentation
Old Fashioned made with fermented ginger honey and ginger bug-fermented cherries. They're electric!3yr ⋅ Muadeeb ⋅ r/fermentation
My first time making home fermented tofu. Here’s one of the jars in progress. Hope it turns out well :)2yr ⋅ grace_moon_zao ⋅ r/fermentation
Follow up post: This is how done zur looks like. I serve it with cooked eggs, a gollop of grated horse radish and thick slice of white, wheat bread on the side. Soup itself is seasoned with dried marjoram and has diced potatoes as well as diced and fried sausage, onion and pork belly in it.2yr ⋅ drvval ⋅ r/fermentation
Watermelon rind! With birdseye chillis, slices of lime and mustard and fennel seeds at the bottom. Wish it luck!3yr ⋅ TamaBunny87 ⋅ r/fermentation
Received Art of Fermentation book from the recent raffle here! New to the reddit community and this definitely was such a nice intro to how awesome this forum is. Thanks so much u/thewombbroom for doing this!!!4yr ⋅ datewithhecate ⋅ r/fermentation
I got these strips to monitor my fermented Garlic-honey. My girlfriend and I are debating whenever we will die of botulism or not 😅1yr ⋅ Deathlias ⋅ r/fermentation
I know it's not technically fermentation, but I made my own black garlic!3yr ⋅ XYZAidan ⋅ r/fermentation
Pickled hot cherry peppers stuffed with Auricchio provolone and prosciutto. Soaking in grapeseed oil and olive oil.2yr ⋅ dankiees ⋅ r/fermentation
First fermented mustard! Wish me luck. Mix of yellow and black mustard seeds, turmeric, and white peppercorn1yr ⋅ Soup_21001 ⋅ r/fermentation
